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Portabella and Fontina Cheese Ravioli

Servings: 2 | Prep: 5 mins | Cook: 10 mins

Slow roasted portabella mushrooms mix gracefully with the buttery, nutty flavors of fontina cheese to create a unique, unforgettable flavor in each delicious bite of this Portabella Mushroom and Fontina Ravioli with Garlic Butter and Chopped Parsley recipe.


1 Pack (9 oz.) Nuovo Pasta Portabella & Fontina Cheese Ravioli 
4 Tbsp Butter
1/3 cup cherry tomatoes
1 clove garlic, sliced or chopped
2 Tbsp Italian flat parsley, chopped


  1. Cook ravioli separately in lightly salted boiling water according to package directions.
  2. While ravioli are cooking, place butter in a small skillet over medium-low heat and cook until butter starts to foam. Add garlic and cook until golden (not brown). 
  3. Drain ravioli and place on a serving platter. Spoon sauce on top and sprinkle with chopped parsley and tomatoes as a finishing touch. Enjoy!